SECOND SELF BEER CO AND CITY WINERY COLLABORATE FOR DUAL BOTTLE REALEASE 2019
Posted by Liz and John, 5/6/19
SECOND SELF BEER COMPANY COLLABORATE WITH CITY WINERY ATLANTA TO RELEASE TWO NEW BARREL FERMENTED BEERS:
OATHBREAKER & WE ALL MUST DIE
Oathbreaker is a Dark Farmhouse Ale Fermented in City Winery Petite Sirah Barrels
We All Must Die is a Hoppy Farmhouse Ale co-Fermented with Viognier Must
Second Self Beer Company, the craft brewery based in Atlanta, Georgia, will release a limited dual bottle collaboration with City Winery: Oathbreaker, a dark farmhouse ale, and We All Must Die, a hoppy farmhouse ale, during the Game of Thrones finale weekend in May. Both offerings – Oathbreaker at $15 per bottle, We All Must Die at $18 per bottle – will be sold at Second Self while supplies last. Although available separately, Second Self recommends purchasing these varieties together to experience the full breadth contrast of fermenting with wine barrels versus incorporating must.
Beginning on Saturday, May 18, Second Self will officially debut Oathbreaker and We All Must Die at its Westside tasting room, and on Sunday, May 19, both beers will also be sold at a Game of Thrones series finale party hosted at the brewery. In addition to tasting the beer, guests to the party will have the opportunity to interact with medieval characters and enjoy gothic-inspired fare from Illegal Food.
Oathbreaker (8.3% ABV) 200 bottles – is a dark farmhouse ale that is 100% fermented in City Winery Petite Sirah barrels with Second Self’s Sadboy culture (a blend of Brettanomyces Lambicus and Belgian Saison yeast). Marked by rich notes of chocolate and black cherry, a mild roast, and medium body, this dark farmhouse ale is very complex and opens up even more as it warms. It is bottle conditioned with white wine yeast, resulting in higher carbonation and finer texture.
We All Must Die (7.0% ABV) 80 bottles – is a hoppy farmhouse ale fermented in stainless then blended with a ¼ pound of Viognier must per gallon from City Winery, in a neutral oak barrel. From there, the beer was finished with Brettanomyces bruxellensis along with the native yeast from the must. When you first decork this beer, you get the full spectrum of Brett’s springtime aroma and flavor with notes of hay and fully ripened fruit. This is complemented with the citrus notes of the hops while the acidity of the vigonier must provides a nice brightness to the beer, as well as a very dry finish. It is bottle conditioned with white wine yeast, resulting in higher carbonation and finer texture.
